Mustard Greens, Shrimp, and Anchovy Pasta
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Whole Living, July/August 2011
- Yield Serves 4
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Ingredients
- Coarse salt
- 1/2 pound short whole-wheat pasta, such as lumache
- 1/2 pound medium tail-on shrimp, cleaned
- 1 bunch mustard greens (8 oz), stems removed, leaves torn into 3-inch pieces
- 3 anchovies, chopped
- Zest and juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- Pinch red chili flakes
Directions
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Bring a large pot of well-salted water to a boil. Cook pasta according to package directions.
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When the pasta has just 30 seconds remaining, stir in shrimp and mustard greens. Cook until shrimp are opaque and greens are vibrant. Drain, reserving 1 cup pasta water, and return everything to pot.
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Stir in anchovies, lemon zest and juice, and oil. Slowly add pasta water to desired consistency. Season with salt and red chili flakes.
Love the recipes!! But can you add nutrition information. Being a diabetic it's hard to guestimate some items. It would be really helpful to have the Carb count so I know how much insulin to take. Thank you.